Blue Cod, Chatham Island, Skin off, Bone out, Frozen Seconds

The Chatham Island Blue Cod are large fish with greenish-blue to blue-black coloring above and more brownish-grey sides. They have a smoothly sloped head and snout, short low first dorsal fin, and a long second dorsal fin, which are clear structural features.

Preparation: Its textured white flesh and low oil content make it suitable for most cooking methods. However, it is particularly well suited to being battered or crumbed, and is commonly used for Fish & Chips.

Availability: Caught mainly in the winter (April - September). Available year round.

Shelf life: Best consumed on arrival or within 3 days from receiving product.

Fish for your health: White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.

Suggested wines: A fruity Chardonnay, will add an element of citrus and round out the flavour nicely. A medium-bodied Sauvignon Blanc will enhance the fish like a wedge of lemon and can offer good complementary flavours if you go with a herbacious variety.